Próba oceny autentyczności produktów tradycyjnych z mleka owczego
An Attempt to Assess the Authenticity of Traditional Ewe’s Milk Food Products

Summary/Abstract: The objective of the study was to confirm the authenticity of traditional ewe’s milk cheeses on the basis of selected physical-chemical parameters. The analysis included the traditionally produced cheeses from ewe’s milk, and also cheese made from cow’s milk. The acidity, fat content, and profile of fatty acids were determined, revealing that the cheeses differed significantly in terms of fat content and in their fatty acid profiles. The statistical analysis performed proved that there are significant differences in the fatty acid profiles of individual types of cheeses. It was found that the content of C4:0–C10:0 short-chain fatty acids (in particular capric acid) in the ewe’s milk cheeses was statistically significantly higher than that found in cow’s milk. It was also found that the content of EFA, i.e. essential fatty acid (C18:2 and C18:3), was the lowest in the cheeses produced from the cow’s milk. This specific profile of fatty acids might indicate that ewe’s milk cheeses were not adulterated by the addition of goat’s milk, further confirming the authenticity of the ewe’s milk cheeses.

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